Bottoms-Up Lemon Meringue Pie

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Yield: about 8 to 10 servings.

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This summertime dessert offers just what we love about lemon meringue: a tart, lemony filling complemented by light, sweet meringue. One hot-weather benefit to this crustless "pie" is that it only bakes for 30 minutes; the rest of the magic happens in the refrigerator, meaning your kitchen stays nice and cool.

Bottoms-Up Lemon Meringue Pie

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 8 to 10 servings.
Published: 04/08/2014




  • 1 cup water
  • 1 1/3 cups ( full packet) lemon pastry filling mix
  • 3/4 cup (12 tablespoons) soft butter
  • 1 cup heavy cream

Tips from our bakers

  • Feel free to substitute your favorite stove-top (cooked) lemon meringue pie filling for the lemon pastry filling mix called for here. Make the filling, cool it, then stir to break up any clumps before spooning it into the baked meringue shell.


1) Preheat the oven to 350°F. Lightly grease a 9" pie pan.

2) To make the crust: Whip together the egg whites and cream of tartar until foamy.

3) Gradually add the sugar, whipping until stiff peaks form.

4) Spread the meringue into the bottom and up the sides of the pan; it can overflow the edge slightly.

5) Bake the crust for 30 minutes, until the surface is dry and slightly golden. Turn the oven off and leave the crust in the oven for 2 to 3 hours, until almost cool; it shouldn't be completely dry.

6) To make the filling: Bring the water to a boil in a saucepan set over medium heat. Add the pastry filling mix and whisk vigorously to blend as the mixture comes back to a boil.

7) Remove the pan from the heat, and whisk in the butter, stirring until it's completely melted.

8) Transfer the filling to a bowl and chill it in the refrigerator for a couple of hours.

9) Whip the heavy cream until stiff peaks form. Fold the cream into the cooled filling until thoroughly incorporated.

10) Spoon the filling into the cooled crust. Refrigerate the finished pie for 1 to 2 hours, until set. Garnish with lemon slices and/or whipped cream, if desired.

Yield: about 8 to 10 servings.

Nutrition information

Serving Size: 1 Piece (118g) Servings Per Batch: 10 Amount Per Serving: Calories: 330 Calories from Fat: 240 Total Fat: 26g Saturated Fat: 17g Trans Fat: 1g Cholesterol: 80mg Sodium: 35mg Total Carbohydrate: 23g Dietary Fiber: 0g Sugars: 22g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 07/12/2014
  • Joanne from Peapack, NJ
  • I inadvertently put one tsp of cream of tartar in the recipe rather than 1/4 tsp but it seemed to work out fine. I wonder if the eggs should be at room temperature before beating because my crust did not make enough to cover the bottom and sides. I used boxed pie filling and Splenda and figured that the calorie count was about 40 calories a slice. Very cool and refreshing. I like the idea of meringue as a crust. I plan on experimenting with other fillings. I was wondering if I tossed blueberries with tapioca, boiled it, and then filled the shell if that would work out, too.
    Yes, room temperature egg whites do whip up better. The proteins are able to lengthen sufficiently then. Separate the eggs when cool and then allow the whites to come to room temp. I think the blueberry filling sounds like a nice alternative! Elisabeth@KAF
  • star rating 07/07/2014
  • Crystaltune from Il
  • Your calorie statistics need correction
    Thank you for pointing out our error. The corrections have been made. Elisabeth@KAF
  • star rating 06/25/2014
  • Laura from Poulsbo WA
  • It's pretty. I put lemon cream filling in it. BUT, the meringue just doesn't cut it for a crust, it's chewy, wimpy on the bottom even though I browned it. The lemon cream filling is yummy, (I used nonfat greek yogurt in it), but I won't be putting meringue under it again.
  • star rating 05/31/2014
  • Snickerannie from KAF Community
  • Easy to make and incredibly tasty. I made is using your microwave lemon curd recipe instead of the boxed filling. It is so bright and lemony. The meringue makes it a light and very fulfilling dessert. I have made it as a full size pie and using muffin tins for individual tarts. SO incredibly good! I used whipped topping which made it easy and quick. I think I'll try the meringue crust with chocolate cream filling next time.....I can hardly wait.
  • star rating 05/16/2014
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